Luna Maya

Inspector notes: Observed dish machine not dispensing chlorine sanitizer. Chlorine must dispense at 50 ppm. COS by priming machine. PIC must ensure that employees are using test strips to check concentration daily.

Inspector notes: Observed habanero salsa cooling in working prep top unit. Also observed beans cooling on ineffective ice baths. Pans were sitting on top of ice as opposed to being surrounded by ice on all sides. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf COS by moving habanero salsa to ice bath...

Inspector notes: Floor tiles beneath stove/grill area in disrepair. Also observed epoxy flooring in warewash area in poor condition. in Must repair flooring.

Inspector notes: Observed rice being improperly hot held in hot box that was non-electric. There was no means of maintaining food at the minimum hot holding temperature and temperature of rice was 129°F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F and above. TCS foods being hot held must be stored in temperature controlled hot holding units. COS by reheating. **Hot boxes may no longer be used. Must remove from facility.

Inspector notes: Observed most recent inspection report of 74/C from 9/5/24 not posted. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. COS by posting score.

Inspector notes: Floor tiles beneath stove/grill area in disrepair. Must repair flooring.

Inspector notes: Observed cooked chicken stored in same container as a piece of partially cooked chicken. Both were in direct contact with each other. Raw and cooked chicken may not be stored in same container. COS by discarding.

Inspector notes: Observed employee using same spatula to handle raw meats and ready-to-eat (RTE) foods. Employee used spatula to chop raw pork on grill then use same spatula to handle cooked beef and burger buns. COS by cooking burger to higher temp and discarding buns. PIC must ensure that there are designated utensils for raw meats and RTE foods.

Inspector notes: Observed chicken being partially cooked in a manner that is not in accordance with the Rule. There is no approved written procedure and chicken is not being properly cooled and stored. COS by discarding.

Inspector notes: Floor tiles to left of stove are missing. Must fix flooring.

Inspector notes: Observed sizeable hole in walk-in cooler. Hole is exposing walk-in to outside area. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors.